This Lentil & Brown Rice Salad has a Southwestern flair with grilled corn, tomatoes, avocado and a tangy lime and cilantro dressing. It’s a healthy, protein & fiber-filled meal that’s perfect for lunch or dinner.
I’m noticing a big trend with the recipes I’ve been featuring on the blog lately – they’re totally summer focused. Take for example this Summer Chicken Cobb Salad, this Grilled Swordfish with Tangy Rosé Wine Mayo, or these Red Wine Burgers. I’m embracing summer full on. It’s by far my favorite season!
Today, I’m keeping with that trend and sharing with you a recipe for a Southwest Lentil & Brown Rice Salad. It’s fresh and tangy and it features all the best produce of the season – flavorful corn, juicy tomatoes and spicy jalapenos. The aroma of the dressing makes me happy just the way that the sound a champagne cork popping does. Those bright, citrusy notes of lime, cumin and garlic win me over every time… It’s reminiscent of a good guacamole, which means that we definitely need to add avocados into this salad as well.
Hiding behind the scenes in this amazing southwest salad are the true stars – lentils, brown jasmine rice and red quinoa – nutritional powerhouses that pack in the protein, fiber and complex carbohydrates. They’re all featured in Village Harvest’s Organic and Gluten Free Protein Blend, which means that all I have to do is measure it into a pot and let it all cook away together. Once all the water is absorbed and it’s nice and fluffy, I spread it onto a cookie sheet to let it cool slightly before assembling the salad.
I’m also dying to try the other Village Harvest Organic Blends – Ancient Grain and Antioxidant. They’re each unique but I think they would all work well with this salad! I’m a big supporter of their products because Village Harvest has pledged 1% of their profits to run programs that give back to the farmers and local communities from which they source their products. Be sure to look for them at a store near you, but, if they’re not on your shelves yet, be sure to request them by filling out this form. You can also shop online here.
I’ve been eating this lentil & brown rice salad on repeat over the past few days. It’s perfect for weekday lunches because you can just pack it and go. I made a big batch on Sunday and nibbled on it throughout the week. It’s equally delicious served warm as it is at room temperature. Which also means that this salad would be perfect for packing along on summer picnics.
Southwest Lentil & Brown Rice Salad
- 1 cup Village Harvest Organic Protein Blend
- 1 medium tomato chopped
- 1 cup cooked corn kernels I grilled two ears of corn and chopped off the kernels
- 1/4 cup chopped cilantro
- 1/4 cup red onion minced
- 1 scallion thinly sliced (greens only)
- 1 jalapeno seeded and diced
- 1 avocado diced
- Lime wedges for garnish
- 1/4 cup fresh lime juice about 1 ½ limes
- 1 Tbsp extra-virgin olive oil
- 3 cloves garlic minced or finely grated
- 1 tsp ground cumin
- ½ tsp dijon mustard
- ½ tsp sugar
- Kosher salt and freshly ground black pepper to taste
Combine 1 cup blend with 2 1/4 cups water and bring to a boil. Cover and simmer for 20-22 minutes or until all water is absorbed. Remove from heat and allow to stand for 5 minutes. Fluff with fork and spread out on a baking sheet to let cool.
Meanwhile, whisk lime juice, oil, garlic, cumin, dijon mustard and sugar in a small bowl to combine. Season to taste with salt and pepper.
Combine cooled rice blend with tomato, corn, cilantro, onion, scallion and jalapeno (if desired) in a large bowl. Pour dressing over and gently mix to coat well; season to taste with more salt and pepper. Top with diced avocado. Garnish with additional lime wedges on the side.
Wine Pairings for Southwest Lentil & Brown Rice Salad:
- Look for white wines with grassy, herbal notes – Try a Sauvignon Blanc, Pinot Gris, or dry Riesling.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.